Red Meat Allergy Friendly Basil-Pesto Cabbage Slaw
Crisp, colorful, and loaded with herby brightness, this cabbage slaw is the kind of side dish that steals the show at any table. The homemade pesto dressing is the real star — fresh basil, garlic, lemon juice, and a warm hint of ginger and turmeric blended into a smooth, vivid green sauce that clings to every shred of cabbage. Because the entire dish is built around vegetables, olive oil, and fresh herbs, it's naturally free from any red meat or meat-derived ingredients, with zero guesswork about what's hiding in a store-bought dressing. The combination of green cabbage, red cabbage, and julienned carrot gives you satisfying crunch and a gorgeous pop of color that makes it as pretty as it is delicious. A short rest at room temperature lets the cabbage soften just enough to soak up all that pesto flavor without going limp — it's a small step that makes a big difference. Serve it alongside grilled fish, tuck it into a wrap, or pile it next to your favorite plant-based protein for a complete, vibrant meal.
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Learn more →Ingredients
4 servings
For the slaw
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, peeled and julienned or coarsely grated
- 3 scallions, thinly sliced (green tops only)
For the pesto dressing
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley leaves (optional)
Instructions
- 1
Combine the shredded green cabbage, red cabbage, carrot, and scallion greens in a large mixing bowl and toss to mix.
- 2
Add the basil leaves, garlic, lemon juice, salt, ground ginger, and ground turmeric to a food processor or blender. Pulse 5–6 times until the herbs and garlic are roughly chopped.
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